How to Make The Easiest Ratatouille
This is the easiest ratatouille you'll ever make—a streamlined version that captures all the charm of the traditional French dish without fussy layering or constant stirring. By using a slow cooker, the vegetables become meltingly tender whilst the aromatics and tomatoes reduce into a rich, flavourful sauce. Perfect for a light supper, a vegetable side dish, or a make-ahead meal that tastes even better the next day. This recipe proves that sometimes the simplest approach yields the most satisfying results
Watch: How to Make The Easiest Ratatouille
Original recipe video — click to play
Original method: 45 minutes stovetop
Ingredients
Vegetables
- 500 g aubergine, cut into 2.5cm cubes
About 1 medium aubergine
- 500 g courgette, cut into 2.5cm cubes
About 2 medium courgettes
- 400 g red pepper, cut into 2.5cm cubes
About 2 large peppers
Aromatics
- 200 g onion, diced
1 large onion
- 4 whole garlic cloves, minced
Base
- 800 g tinned tomatoes, with juice
About 2 tins (400g each)
- 30 g tomato purée
Seasoning
- 30 ml olive oil
For browning vegetables, optional
- 2 g salt
To taste
- 1 g black pepper
To taste
- 2 g dried Herbes de Provence(optional)
Finish
- 15 g fresh basil, torn or roughly chopped(optional)
Add in the final 30 minutes of cooking for best flavour.
A small handful
- 15 ml extra virgin olive oil(optional)
Drizzle just before serving.
For drizzling
Method
- 1
Prepare all vegetables: cut the aubergine and courgette into 2.5cm cubes, cut the peppers into 2.5cm pieces, dice the onion, and mince the garlic.
~20 minsTip: Consistent sizing helps vegetables cook evenly.
- 2Optional step
Optionally brown the vegetables: heat olive oil in a large frying pan over medium-high heat. Working in batches, add the diced onion and garlic first, cooking for 2 minutes until softened. Then brown the aubergine, courgette, and peppers in batches for 3–4 minutes each until lightly coloured. This step adds depth but can be skipped for a truly hands-off approach.
~15 minsTip: Browning caramelises the natural sugars and deepens flavour, but is not essential.
- 3
Transfer all vegetables (browned or raw) to your slow cooker. Add the tinned tomatoes with their juice, tomato purée, salt, pepper, and Herbes de Provence if using. Stir well to combine.
~5 minsTip: Do not add more liquid; the vegetables will release moisture as they cook.
- 4
Cover and cook on Low for 6 hours or High for 3 hours, until the vegetables are very tender and the sauce has thickened slightly.
~6 hrsTip: Check after 5 hours on High or 5.5 hours on Low if you prefer a firmer texture.
- 5
In the final 30 minutes of cooking, taste and adjust seasoning with salt and pepper. Stir in the fresh basil if using.
~5 minsTip: Adding basil late preserves its bright, fresh flavour.
- 6
Serve warm or at room temperature, drizzled with extra virgin olive oil and garnished with additional fresh basil if desired.
~5 minsTip: Ratatouille is delicious served warm as a vegetable side dish, or chilled as a salad. It tastes even better the next day.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, ratatouille is an excellent make-ahead dish. Prepare it completely, cool it to room temperature, then cover and refrigerate for up to 3 days. Reheat gently on the hob over low heat, adding a splash of water if it has thickened too much. Many cooks find the flavours actually improve after a day or two
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